Effects of radio frequency heating on the glass transition, protein structure, and volatile compounds profile of commercial powdered infant formula milk
文献类型： 外文期刊
作者： Zhang, Yue 1 ; Wang, Linjie 1 ; Bu, Yanlong 1 ; Li, Xingyi 2 ; Zhang, Shuhao 1 ; Qin, Yuanchang 1 ; Wang, Ruiyang 1 ; Pandiselvam, R. 3 ; Mahmood, Naveed 1 ; Liu, Yanhong 1 ;
作者机构： 1.China Agr Univ, Coll Engn, Beijing 100083, Peoples R China
2.Henan Acad Agr Sci, Agr Prod Proc Ctr, Zhengzhou 450002, Peoples R China
3.ICAR Cent Plantat Crops Res Inst, Div Physiol Biochem & Postharvest Technol, Kasaragod 671124, Kerala, India
4.China Agr Univ, Coll Engn, 17 Qinghua Donglu, Beijing 100083, Peoples R China
关键词： Radio frequency; Powdered infant formula milk; Glass transition; Protein secondary structure; Volatile organic compounds
期刊名称：FOOD CONTROL （ 影响因子：6.0； 五年影响因子：5.8 ）
ISSN： 0956-7135
年卷期： 2023 年 154 卷
页码：
收录情况： SCI
摘要： Radio frequency (RF) has found its potential in ensuring the safety of packaged powdered infant formula milk (PIFM). PIFM was processed by RF at different temperature-holding time treatments (70 degrees C-115 min, 75 degrees C-50 min, 80 degrees C-25 min, 85 degrees C-10 min, and 90 degrees C-5 min) to obtain 5-log reduction of Cronobacter sakazakii, and its physicochemical characteristics were investigated. Various RF treatments possessed insignificant effects on color difference (Delta E < 1.5), solubility (>99%), crystallinity (similar to 5%), surface chemical composition (>30% fat, 15%-20% protein, and 45%-50% lactose), and microstructure of PIFM. Lower temperature-longer holding time treatment as 70 degrees C-115 min caused 51% reduction in water activity and 71% reduction in moisture content, thereby considerably increasing the glass transition temperature of PIFM from 60.3 degrees C to 78.4 degrees C. Protein secondary structures were preserved; however, 75 degrees C-50 min and 80 degrees C-25 min treatments significantly (P < 0.05) decreased the alpha-helix structure. All RF heating conditions significantly (P < 0.05) altered the concentration of volatile organic compounds in PIFM and increased the relative abundance of lipid oxidation substances such as (E)-2-heptenal, 2-heptanone, and n-nonanal. PIFM can be treated at 90 degrees C for 5 min for better quality and processing efficiency.
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